I've boiled my gammon in a mixture of cloudy apple juice, cloudy cider and a touch of water, with a clove-studded onion, three cloves of garlic and two bay leaves. The ham is now waiting to be glazed and baked and looks, smells and tastes delicious. What on earth can I do with this cooking liquor? Nigella Lawson added a footnote to her Coca-Cola ham, for cooks to reserve the liquid but doesn't say what to do with it. Any bright ideas?